Matzah Ball Soup

Directions

Beat the eggs, oil and water together thoroughly. Add the matzah meal, parsley and black pepper and mix until you achieve an even consistency. Let this sit for a few minutes, so the matzah meal absorbs the other ingredients, and stir again.

Bring the broth to a vigorous boil, then reduce the heat until the broth is just barely boiling. Wet your hands and make balls of about 1-2 tbsp. of the batter. Drop the balls gently into the boiling water. They will be cooked enough to eat in about 15 minutes; however, you may want to leave it simmering longer to absorb more of the chicken broth flavor. They are done when they float on top of the broth and look bloated.

For lighter matzah balls, use a little less oil, a little more water, and cook at a lower temperature for a longer time. For heavier matzah balls, do the reverse.

Learn more about the historic link between African-Americans and the Jewish community dating back to the Civil Rights Movement in the 1960s in our latest free educational resource. Download your free copy today.